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ABOUT THE COMPANY
Food Concepts Plc was incorporated on 6 December 1999 as Food Concepts & Entertainment Limited and commenced operations in 2000. The Company was converted from a Private Limited Liability Company into a Public Limited Liability Company and the Company's name was subsequently changed to Food Concepts Plc. by a Special Resolution dated 10 May 2009.
Following its incorporation, Food Concepts secured franchises from reputable South African Quick Service Restaurant operators to manage and operate their brands in Nigeria. The Company subsequently acquired and developed other Brands, such as, Chicken Republic, PieXpress, Butterfield, Yum Yum and The Chop Box.
Following a corporate restructuring and divestment, the Company now owns and operates the Chicken Republic, PieXpress and The Chop Box brands as its proprietary food brands.
Chicken Republic is currently trading in 129 locations across Nigeria and Ghana and has plans in place to operate 430 stores by the end of 2024.
PieXpress began trading in 2019 and we presently operate 48 stores in Nigeria, with plans in place to operate 247 PieXpress units by the end of 2024.
We recently launched our new brand, The Chop Box and presently have one outlet in Lagos.
JOB SUMMARY
B.Sc / HND in any disciplineA Minimum of 0-2 years of experience in similar role.Decision Expectations:Ensure best customer services – effectively coordinating the activities between the back and front house in delivering superior quality or customer service.Manage budget and keep cost under control.
RESPONSIBILITIES
To deliver operational excellence in Operations, Financial Planning and Control, Customer Service, People Development and Sales Building.Key Duties and ResponsibilitiesOperations Health & Safety, Loss Control:To carry out QSC (Quality, Service & Cleanliness) checks including meat cook outs. Completion of the daily planner tool.To ensure regular travel paths to monitor shift control and to identify and correct service, product or quality issues.To ensure all food and equipment is prepared in time for the restaurant opening or ensure that all food products and equipment are stored in the correct manner prior to closing the restaurant in the evening.To draw up and implement staff positioning plans through a shift.To report all Health & Safety issues to the Restaurant ManagerAdhere to all policies and procedures.Business Planning and Financial ControlManage safe controls and ensure all cash is accounted for within the Company Cash Policy.To ensure that supervisors implement the stock level control system and maintain stocks correctly.Complete daily, weekly and monthly preventative maintenance checks.Ensure compliance to portion sizes and waste target.Customer Service:Be a role model for great Customer Service "lead by example"Monitor service quality in terms of ordering procedures, and order accuracy of front counter staff.Resolve customer complaints promptly.Monitor staff to provide Gold Standard service.People Management:Provide on-the-job training to new staff and corrective training to all staff.Develop staff members' skills and workstation proficiency toward Service Expert level.Listen to staff issues and bring to the attention of the Restaurant Manager/ Area Manager or encourage staff to bring up any issues at staff meetings.Sales Building:Ensure selling up practices are used.Brief staff on promotional activity.Provide restaurant management with ideas on staff incentives.Recognise and acknowledge regular customers to ensure continued return to the restaurant.Problem Solving/Decision Making:Customer FocusDevelopment of OthersProblem Solving/Decision MakingCommunicationTeamworkKnowledge Requirements:To manage shift within the restaurant as detailed by the Restaurant Manager/ Area Manager and Maintaining the highest possible standards of customer service, product quality and restaurant cleanliness.
REQUIRED SKILLS
Customer service, Sales strategy, Food and beverage, Quality control and supervision, Communication
REQUIRED EDUCATION
Bachelor's degree
